Salmon and chive fish cakes

- Recipe by Amanda McGowan Unislim -

A WORD FROM THE CHEF

Homemade fishcakes with a twist! This recipe is simple to make, serves four people and, at only ½ bite per serving, is perfect for lunch or dinner served with some potatoes or salad.

INGREDIENTS

(Serves four)

Low calorie cooking spray

400g potatoes, peeled

225g smoked salmon

2tsp olive oil

One-two scallions

2tbsp capers, drained (optional)

Lemon juice

One egg, beaten

60g wholegrain breadcrumbs

METHOD

Preheat the oven to 180 degrees and spray a small baking tray with oil.

Fill a large saucepan with water, then add the potatoes and a pinch of salt. Boil for 15-20 minutes until soft, then drain and mash.

Cut the salmon into small pieces and set aside.

In a large mixing bowl, place the mashed potato, salmon, scallion, chives, capers, lemon juice and egg. Mix all ingredients together and season with a pinch of salt and pepper. Shape the mixture in to four patties, each about 10cm wide and 4cm thick, then press into the breadcrumbs to coat. Add 1tsp of olive oil to a large frying pan and place over a medium heat. Add the fish cakes and fry for three to five minutes on each side or until golden brown and crispy.

Serve with 200g of new potatoes or salad with a dollop of lighter than light mayo. Delicious!

ABOUT THE CHEF

Amanda McGowan runs a Unislim group every Tuesday in the Railway Store, Belturbet, from 6-7pm.

Call 086-8815081 or email: amandaunislim2020@yahoo.com